THE SNICKERS PIE RECIPE IS HERE!I repeat – the gluten free, refined sugar free, paleo, vegan, raw, ooey gooey chocolatey caramely peanut butter-y Snickers Pie recipe is here.This pie is such a star – it’s super easy to make (I do it all in one food processor, without washing between) and it will wow health-conscious and non-health conscious guests alike.It’s packed with fiber and good fats from the coconut and nuts and will fill you up, rather than spiking your blood sugar and leaving you feeling icky.Confession: I sometimes eat this baby for a decadent breakfast.

Ingredients

Crust

1 c nut of choice (I like cashews and almonds best, with walnuts shortly behind – you can even MIX nuts if you’re CRAZY)

1 c unsweetened dried coconut

1 tsp vanilla extract

Caramel Layer

10 Medjool dates, pitted, soaked in boiling water for 10 min and then drained

3 tsp ghee or coconut oil

2 tsp vanilla extract

3 tbsp unsalted almond butter

Nut Butter Mousse

2 cans full-fat coconut milk, refrigerated overnight

3/4 c peanut butter, almond butter or nut butter of choice

2 tbsp maple syrup

1/2 tsp vanilla extract

Pinch sea salt

Additions

1/2 cup dark chocolate of choice, for drizzling (optional)

Instructions

Crust

Add all CRUST ingredients to a food processor and process until smooth and able to be stuck together, then press into a parchment lined 8″ round pie pan. The parchment lining is really important – you won’t be able to get the pie out if you don’t use the parchment paper. Place in freezer to set while you make caramel ingredients.

Caramel

Add all the CARAMEL ingredients to the food processor (no need to clean between making this and the crust) and process until very smooth. Spread an even layer atop pie crust and return to freezer.

Peanut Butter Mousse

Open the coconut milk cans and scoop out solid white coconut cream (save the remaining coconut water for a smoothie). Add to food processor with remaining MOUSSE ingredients, then process until smooth. Spread evenly atop of caramel layer, then return to freezer.

If desired, top with an additional drizzle of dark chocolate, melted in a double boiler or microwave.

Freeze overnight, and store in freezer but let de-thaw on counter for about 10 min before serving your very own healthy snickers pie.

Did you make this recipe?

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I made these last night and just tried one….AMAZING! It tastes like those Snickers ice cream bars! 🙂 I ended up using coconut cream rather than coconut milk, since for some reason, the can’s contents did not separate into the solid and liquid part.

OMGosh! Made this last night for a girl’s weekend at the cabin and I am super excited to get there and dig in! I had a little taste test and it’s amazing! My friends and I usually eat and drink all the bad things when we get together but lately we have been trying to make healthier choices, and this right here allows us to have the best of both worlds…delicious and nutritious! Thank you for sharing!

Amazing! I made this, subbing sunbutter due to an almond allergy, and my whole family loved it. They aren’t vegan or health-conscious, and are VERY into dessert, but this was a big success with them! Thanks for the great recipe!

Vegan, not vegan, vegetarian, herbivore, carnivore, omnivore, whatever…. you must try this pie! It is SO delicious. Great recipe, I have made it several times and have shared the recipe several times. Great stuff.

I just recently went full vegan and to show my mom how easy it is (and delicious) I made her this pie. She was totally impressed, and let me tell you, that is not an easy thing to do. THANK YOU FOR THIS RECIPE! Not only was it easy to follow, it filled my chocolate craving. Again, thank you so much! You’re the best. 🙂

I made this using mini cupcake tins and plastic wrap instead of parchment for a potluck at my church. This pie was a HIT! Barely had any leftovers and two people asked for the recipe. I’ll be sure to send them your way. I’m in love with this recipe.

This was amazing!!! I served this at a brunch and received rave reviews. Thank you for sharing something that ALL will enjoy. This will be the Summer of 2017 dessert! : ) It may end up being THE DESSERT. Thank you!!

Made this for Easter — it was amazing! My new favourite dessert! Wanted the top layer of chocolate, but wanted to keep it (refined) sugar-free, didn’t have sub for the chocolate. Used icing from my favourite date-brownie recipe: 1/4 c. maple syrup, 1/4 c. cocoa powder, 1/2 vanilla, 2 tbsp melted coconut oil. Worked perfectly to spread over the top!

Omg, I just made this….It is insanely delish! I made it for a friend that can’t consume any refined sugars without getting violently ill, and let’s face it, pretty much all store bought desserts have refined sugars.
The only sweetener I’m 100% she’s okay with is honey, so I subbed it for the maple syrup and the only other change I made is that I used coconut butter by Artisanal (basically the coconut version of typical nut butters – not the dairy kind of butter). It’s as solid as coconut oil when at room temp and the only ingredient is Organic coconut. It’s divine on warm toast! Also, I bought the canned coconut milk the same day, I just put them in the freezer for an hour and they were perfect 😉
I’m so excited for her to try it tomorrow…She’d be crazy, not to love it! 😀

I just made this for my husband and I for our anniversary tomorrow! Haven’t had a piece yet, but licked my fingers after each step of the recipe and was very impressed! I have been gluten free for several years, currently struggle with gut issues and recently working on going grain free, dairy free and sugar free. I will be browsing your site for more winning recipes!

My husband found this on Pinterest, and begged me to make it for him. I was skeptical as I looked at the ingredient list, but thrilled with the outcome! (And I do so love making anything in my food processor… somehow I just feel like I’m cheating, it’s so easy!) This dish is very similar to a treat I used to make him every year for his birthday called Frozen Marbelous Peanut Butter dessert. It had a peanut butter cookie base, a peanut butter, cream cheese, cool whip “mousse” and chocolate swirled through the top. I never thought we’d have it again when we went grain/dairy free, but this was so close, and so delicious! Thank you for the recipe, my husband was so excited!

Tried making this in a blender and it wasn’t too bad. I just made sure all ingredients were incorporated before layering. I also substituted cream cheese for coconut cream since that’s what I had on hand. Everything tasted great separately, in the freezer now to try tomorrow.

I didn’t have parchment paper so I made this in individual servings using silicone muffin cups. I did have trouble getting the right amount of each layer in the cups but other than that it was super easy and delicious!

So excited to try this recipe! Quick question- would agave nectar work instead of maple syrup? I assumed honey would change the texture too much, but the agave is pretty close to maple syrup as far as thickness goes. Any thoughts?

Hi!
This sounds amazing.
Would it be ok to make in muffin tray (with paper liners)?
I would like to be able to divide it for two occasions that both require transporting it so don’t want to defrost and freeze again multiple times.
Thanks!

Hi Sarah! There are lots of gluten free, raw and vegan recipes, although it’s not 100% that. You can definitely find a TON of recipes you’ll love though, I’m sure – I recommend starting with “The Popular Kids” in the sidebar.

I don’t think you taste the dates at all – they’re way more for texture and general sweetness. Give it a try – I bet you’ll like it (and if not, it’s like 10 minutes of your time, it’s a super easy recipe!)

Hi Sophie! It would “work” but it would be not super solid. For the fridge, maybe try the recipe but with small tarts (made in cupcake tins with a liner) and treat the peanut butter mousse more like whipped cream you dollop on top?

Thanks for sharing this recipe! I am always trying to get my extended family to eat healthier desserts without all that refined sugar and it is not always very easy to convince them, but this recipe was a HUGE hit at our Mother’s Day get together! Yay! Thanks a million!

I made your recipe for Healthy Snickers Pie and it was delicious!
Can you tell me the calories per serving and what is the sugar %
Also the p’nut butter ingredient is not specified. Is there a recommended kind to use?

Hi Karen! I don’t really pay attention to calories per serving – I much prefer to eat whole foods and just listen to how my body feels. For peanut butter, you can use smooth or chunky, but try to use one with only one ingredient: peanuts. I’m so glad you liked the pie! <3

Hi Tracy – it’s hard to replace coconut in this recipe, since the coconut cream makes up the bulk of the peanut butter mousse, and the flakes are integral to crust texture. I might try it anyways, though – the coconut flavor is quite disguised by the other ingredients, it doesn’t really taste like coconut at all!

This snickers pue will be our xmas dessert! One question:
It is only 3 tsp of oil. How important is this? Heart patient so I don’t cook with oil. However I do have some oils, but not coconut. And never head of ghee. Can I subst with say marg?

Hi Chris! The coconut oil is important in this recipe because it’s solid at room temperature, which gives a lot of stability to the caramel. I wouldn’t recommend subbing margarine. It appears, too, that ghee and coconut oil both have positive effects on heart health, unlike a lot of other oils: you can read more here and here. You can buy both of them online, and I use them in a ton of my recipes so I think it’s a worthwhile expenditure – here’s a link for ghee and for coconut oil. You can also find them at Whole Foods or any health food store. Hope that helps! Xx

I haven’t tried it – I prefer to use whole nuts to nut flours generally because nut flours are WAY more expensive. That said, I think the conversion is about 1 cup of nuts to 1/4 cup of nut flour, so I would guess that the crust would work with between 1/4 and 1/2 cup of nut flour. I’d try with 1/4 cup, and then keep adding a bit until you get a dry enough consistency to press into a crust shape. Let me know how it goes!! Xx Liz